Product Details

About the Author

Colman Andrews' first cookbook, " "Catalan Cuisine" ", originally published in 1988, was recently named one of the " "50 Best Cookbooks of All Time" " by the Observer Food Monthly; his most recent one, " "The Country Cooking of Ireland" ", was honored as Best International Cookbook by the James Beard Foundation in 2010 and beat out all other entries in all categories as foundation's Cookbook of the Year, then went on to win the 2011 Best International Cookbook prize from the International Association of Cooking Professionals. Andrews was a co-founder of Saveur, and its editor-in-chief from 2002 to 2006. After leaving the magazine, he became the restaurant columnist for Gourmet, serving in that capacity until its untimely demise. A native of Los Angeles with degrees in history and philosophy from UCLA, he was a restaurant reviewer and restaurant news columnist for the Los Angeles Times, and for three years edited " "Traveling in Style" ", the Times travel magazine. Throughout the 1980s, he was wine and spirits columnist for Los Angeles Magazine, and published widely as a freelance writer, covering food, wine, travel, music, art, architecture, design, and the entertainment industry. The recipient of eight James Beard awards, Andrews is the co-author and co-editor of three Saveur cookbooks and six of his own books on food: " "Everything on the Table" "; " "Flavors of the Riviera" "; " "Catalan Cuisine" " (which introduced the now-trendy cooking of Spain's Catalonia region to America); " "The Country Cooking of Ireland" "; " "Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food" " (a biography of Catalan superchef Ferran Adri?, also available in Spanish, French, and Italian translations); and " "The Country Cooking of Italy" ". His next book, " "The Taste of America" ", will be published in the fall of 2013. Andrews is now editorial director of The Daily Meal, a food and wine mega-site (www.thedailymeal.com), and has recently completed writing the first-ever Spanish Culinary curriculum, in partnership with José Andrés, for New York's International Culinary Center. In 2012, Andrews was awarded the Creu de Sant Jordi, the highest civil honor granted by the government of Catalonia, in recognition of his services in popularizing Catalan cuisine around the world.

Read an Excerpt

Colman Andrews' first cookbook, " "Catalan Cuisine" ", originally published in 1988, was recently named one of the " "50 Best Cookbooks of All Time" " by the Observer Food Monthly; his most recent one, " "The Country Cooking of Ireland" ", was honored as Best International Cookbook by the James Beard Foundation in 2010 and beat out all other entries in all categories as foundation's Cookbook of the Year, then went on to win the 2011 Best International Cookbook prize from the International Association of Cooking Professionals. Andrews was a co-founder of Saveur, and its editor-in-chief from 2002 to 2006. After leaving the magazine, he became the restaurant columnist for Gourmet, serving in that capacity until its untimely demise. A native of Los Angeles with degrees in history and philosophy from UCLA, he was a restaurant reviewer and restaurant news columnist for the Los Angeles Times, and for three years edited " "Traveling in Style" ", the Times travel magazine. Throughout the 1980s, he was wine and spirits columnist for Los Angeles Magazine, and published widely as a freelance writer, covering food, wine, travel, music, art, architecture, design, and the entertainment industry. The recipient of eight James Beard awards, Andrews is the co-author and co-editor of three Saveur cookbooks and six of his own books on food: " "Everything on the Table" "; " "Flavors of the Riviera" "; " "Catalan Cuisine" " (which introduced the now-trendy cooking of Spain's Catalonia region to America); " "The Country Cooking of Ireland" "; " "Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food" " (a biography of Catalan superchef Ferran Adri?, also available in Spanish, French, and Italian translations); and " "The Country Cooking of Italy" ". His next book, " "The Taste of America" ", will be published in the fall of 2013. Andrews is now editorial director of The Daily Meal, a food and wine mega-site (www.thedailymeal.com), and has recently completed writing the first-ever Spanish Culinary curriculum, in partnership with José Andrés, for New York's International Culinary Center. In 2012, Andrews was awarded the Creu de Sant Jordi, the highest civil honor granted by the government of Catalonia, in recognition of his services in popularizing Catalan cuisine around the world.

First Chapter

Colman Andrews' first cookbook, " "Catalan Cuisine" ", originally published in 1988, was recently named one of the " "50 Best Cookbooks of All Time" " by the Observer Food Monthly; his most recent one, " "The Country Cooking of Ireland" ", was honored as Best International Cookbook by the James Beard Foundation in 2010 and beat out all other entries in all categories as foundation's Cookbook of the Year, then went on to win the 2011 Best International Cookbook prize from the International Association of Cooking Professionals. Andrews was a co-founder of Saveur, and its editor-in-chief from 2002 to 2006. After leaving the magazine, he became the restaurant columnist for Gourmet, serving in that capacity until its untimely demise. A native of Los Angeles with degrees in history and philosophy from UCLA, he was a restaurant reviewer and restaurant news columnist for the Los Angeles Times, and for three years edited " "Traveling in Style" ", the Times travel magazine. Throughout the 1980s, he was wine and spirits columnist for Los Angeles Magazine, and published widely as a freelance writer, covering food, wine, travel, music, art, architecture, design, and the entertainment industry. The recipient of eight James Beard awards, Andrews is the co-author and co-editor of three Saveur cookbooks and six of his own books on food: " "Everything on the Table" "; " "Flavors of the Riviera" "; " "Catalan Cuisine" " (which introduced the now-trendy cooking of Spain's Catalonia region to America); " "The Country Cooking of Ireland" "; " "Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food" " (a biography of Catalan superchef Ferran Adri?, also available in Spanish, French, and Italian translations); and " "The Country Cooking of Italy" ". His next book, " "The Taste of America" ", will be published in the fall of 2013. Andrews is now editorial director of The Daily Meal, a food and wine mega-site (www.thedailymeal.com), and has recently completed writing the first-ever Spanish Culinary curriculum, in partnership with José Andrés, for New York's International Culinary Center. In 2012, Andrews was awarded the Creu de Sant Jordi, the highest civil honor granted by the government of Catalonia, in recognition of his services in popularizing Catalan cuisine around the world.

Table of Contents

Colman Andrews' first cookbook, " "Catalan Cuisine" ", originally published in 1988, was recently named one of the " "50 Best Cookbooks of All Time" " by the Observer Food Monthly; his most recent one, " "The Country Cooking of Ireland" ", was honored as Best International Cookbook by the James Beard Foundation in 2010 and beat out all other entries in all categories as foundation's Cookbook of the Year, then went on to win the 2011 Best International Cookbook prize from the International Association of Cooking Professionals. Andrews was a co-founder of Saveur, and its editor-in-chief from 2002 to 2006. After leaving the magazine, he became the restaurant columnist for Gourmet, serving in that capacity until its untimely demise. A native of Los Angeles with degrees in history and philosophy from UCLA, he was a restaurant reviewer and restaurant news columnist for the Los Angeles Times, and for three years edited " "Traveling in Style" ", the Times travel magazine. Throughout the 1980s, he was wine and spirits columnist for Los Angeles Magazine, and published widely as a freelance writer, covering food, wine, travel, music, art, architecture, design, and the entertainment industry. The recipient of eight James Beard awards, Andrews is the co-author and co-editor of three Saveur cookbooks and six of his own books on food: " "Everything on the Table" "; " "Flavors of the Riviera" "; " "Catalan Cuisine" " (which introduced the now-trendy cooking of Spain's Catalonia region to America); " "The Country Cooking of Ireland" "; " "Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food" " (a biography of Catalan superchef Ferran Adri?, also available in Spanish, French, and Italian translations); and " "The Country Cooking of Italy" ". His next book, " "The Taste of America" ", will be published in the fall of 2013. Andrews is now editorial director of The Daily Meal, a food and wine mega-site (www.thedailymeal.com), and has recently completed writing the first-ever Spanish Culinary curriculum, in partnership with José Andrés, for New York's International Culinary Center. In 2012, Andrews was awarded the Creu de Sant Jordi, the highest civil honor granted by the government of Catalonia, in recognition of his services in popularizing Catalan cuisine around the world.

Reading Group Guide

Colman Andrews' first cookbook, " "Catalan Cuisine" ", originally published in 1988, was recently named one of the " "50 Best Cookbooks of All Time" " by the Observer Food Monthly; his most recent one, " "The Country Cooking of Ireland" ", was honored as Best International Cookbook by the James Beard Foundation in 2010 and beat out all other entries in all categories as foundation's Cookbook of the Year, then went on to win the 2011 Best International Cookbook prize from the International Association of Cooking Professionals. Andrews was a co-founder of Saveur, and its editor-in-chief from 2002 to 2006. After leaving the magazine, he became the restaurant columnist for Gourmet, serving in that capacity until its untimely demise. A native of Los Angeles with degrees in history and philosophy from UCLA, he was a restaurant reviewer and restaurant news columnist for the Los Angeles Times, and for three years edited " "Traveling in Style" ", the Times travel magazine. Throughout the 1980s, he was wine and spirits columnist for Los Angeles Magazine, and published widely as a freelance writer, covering food, wine, travel, music, art, architecture, design, and the entertainment industry. The recipient of eight James Beard awards, Andrews is the co-author and co-editor of three Saveur cookbooks and six of his own books on food: " "Everything on the Table" "; " "Flavors of the Riviera" "; " "Catalan Cuisine" " (which introduced the now-trendy cooking of Spain's Catalonia region to America); " "The Country Cooking of Ireland" "; " "Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food" " (a biography of Catalan superchef Ferran Adri?, also available in Spanish, French, and Italian translations); and " "The Country Cooking of Italy" ". His next book, " "The Taste of America" ", will be published in the fall of 2013. Andrews is now editorial director of The Daily Meal, a food and wine mega-site (www.thedailymeal.com), and has recently completed writing the first-ever Spanish Culinary curriculum, in partnership with José Andrés, for New York's International Culinary Center. In 2012, Andrews was awarded the Creu de Sant Jordi, the highest civil honor granted by the government of Catalonia, in recognition of his services in popularizing Catalan cuisine around the world.

Interviews

Colman Andrews' first cookbook, " "Catalan Cuisine" ", originally published in 1988, was recently named one of the " "50 Best Cookbooks of All Time" " by the Observer Food Monthly; his most recent one, " "The Country Cooking of Ireland" ", was honored as Best International Cookbook by the James Beard Foundation in 2010 and beat out all other entries in all categories as foundation's Cookbook of the Year, then went on to win the 2011 Best International Cookbook prize from the International Association of Cooking Professionals. Andrews was a co-founder of Saveur, and its editor-in-chief from 2002 to 2006. After leaving the magazine, he became the restaurant columnist for Gourmet, serving in that capacity until its untimely demise. A native of Los Angeles with degrees in history and philosophy from UCLA, he was a restaurant reviewer and restaurant news columnist for the Los Angeles Times, and for three years edited " "Traveling in Style" ", the Times travel magazine. Throughout the 1980s, he was wine and spirits columnist for Los Angeles Magazine, and published widely as a freelance writer, covering food, wine, travel, music, art, architecture, design, and the entertainment industry. The recipient of eight James Beard awards, Andrews is the co-author and co-editor of three Saveur cookbooks and six of his own books on food: " "Everything on the Table" "; " "Flavors of the Riviera" "; " "Catalan Cuisine" " (which introduced the now-trendy cooking of Spain's Catalonia region to America); " "The Country Cooking of Ireland" "; " "Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food" " (a biography of Catalan superchef Ferran Adri?, also available in Spanish, French, and Italian translations); and " "The Country Cooking of Italy" ". His next book, " "The Taste of America" ", will be published in the fall of 2013. Andrews is now editorial director of The Daily Meal, a food and wine mega-site (www.thedailymeal.com), and has recently completed writing the first-ever Spanish Culinary curriculum, in partnership with José Andrés, for New York's International Culinary Center. In 2012, Andrews was awarded the Creu de Sant Jordi, the highest civil honor granted by the government of Catalonia, in recognition of his services in popularizing Catalan cuisine around the world.

Recipe

Colman Andrews' first cookbook, " "Catalan Cuisine" ", originally published in 1988, was recently named one of the " "50 Best Cookbooks of All Time" " by the Observer Food Monthly; his most recent one, " "The Country Cooking of Ireland" ", was honored as Best International Cookbook by the James Beard Foundation in 2010 and beat out all other entries in all categories as foundation's Cookbook of the Year, then went on to win the 2011 Best International Cookbook prize from the International Association of Cooking Professionals. Andrews was a co-founder of Saveur, and its editor-in-chief from 2002 to 2006. After leaving the magazine, he became the restaurant columnist for Gourmet, serving in that capacity until its untimely demise. A native of Los Angeles with degrees in history and philosophy from UCLA, he was a restaurant reviewer and restaurant news columnist for the Los Angeles Times, and for three years edited " "Traveling in Style" ", the Times travel magazine. Throughout the 1980s, he was wine and spirits columnist for Los Angeles Magazine, and published widely as a freelance writer, covering food, wine, travel, music, art, architecture, design, and the entertainment industry. The recipient of eight James Beard awards, Andrews is the co-author and co-editor of three Saveur cookbooks and six of his own books on food: " "Everything on the Table" "; " "Flavors of the Riviera" "; " "Catalan Cuisine" " (which introduced the now-trendy cooking of Spain's Catalonia region to America); " "The Country Cooking of Ireland" "; " "Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food" " (a biography of Catalan superchef Ferran Adri?, also available in Spanish, French, and Italian translations); and " "The Country Cooking of Italy" ". His next book, " "The Taste of America" ", will be published in the fall of 2013. Andrews is now editorial director of The Daily Meal, a food and wine mega-site (www.thedailymeal.com), and has recently completed writing the first-ever Spanish Culinary curriculum, in partnership with José Andrés, for New York's International Culinary Center. In 2012, Andrews was awarded the Creu de Sant Jordi, the highest civil honor granted by the government of Catalonia, in recognition of his services in popularizing Catalan cuisine around the world.

Thrilling . . . this charming book is about good real food with delicious flavours
and centuries of tradition behind it.Claudia Roden Classic Palestinian Cuisine is a collection of over one hundred mouth-watering dishes, such as ful m'dammas (broad bean ...

The first-ever biography of Ferran Adrià, the chef behind Spain's renowned El Bulli restaurant, by
one of the world's foremost food authorities. Ferran Adrià is arguably the greatest culinary revolutionary of our time. Hailed as a genius and a prophet ...

A compilation of recipes from local residents, media, restaurants specializing in Southwestern cuisine, and the
author herself, this cookbook captures the best of San Antonio's unique Tex-Mex flavor. Chadwick begins the book with a tour of San Antonio, highlighting the ...

Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers
master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the ...

These slow-cooked meals are showstoppers—and time savers! With ideas for everything from soup to dessert,
Slow Cook makes it simple to enjoy a home-cooked dinner. Just do the easy prep, put the ingredients in the pot on low, and relax ...

Experience flavor as big as the Lone Star State itself! Texans aren’t shy to proclaim
that the nation’s best barbecue comes from inside the borders of the Lone Star State. Tipping ten-gallon hats to the smoky, caramelized bark and tender ...

Ancient Egyptian Gods have been separated from their family in the midst of their civilizations'
revolt upon the murder of their immortal King Osiris. His son, the hawk-headed god Horus, has amnesia once he travels to the distant future of ...